Tagliarini with Garlic Sauce
|Tagliarini/Fettuccine||8 Ounce (1 Package)|
|Boiling salted water||1 Cup (16 tbs)|
|Canned italian style tomatoes||15 Ounce (1 Can)|
|Dry basil||1 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic cloves||6 Large, minced or pressed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Following package directions, cook tagliarini in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a bowl, combine tomatoes (break up with a spoon) and their liquid, basil, salt, red pepper, and black pepper; set aside.
Place oil and garlic in a 1-quart pan.
Cook over medium-low heat, stirring occasionally, until oil bubbles gently and garlic is light gold (do not brown garlic or it will taste bitter).
Add tomato mixture to pan and simmer, uncovered, stirring occasionally, for 5 minutes.
Place hot tagliarini in a serving bowl, pour sauce over top, and toss gently.
Pass cheese at the table to sprinkle over individual portions.
Serving size: Complete recipe
Calories 1783 Calories from Fat 803
% Daily Value*
Total Fat 91 g140.5%
Saturated Fat 18.1 g90.3%
Trans Fat 0.1 g
Cholesterol 218 mg72.7%
Sodium 2960.2 mg123.3%
Total Carbohydrates 192 g64.1%
Dietary Fiber 14 g56.1%
Sugars 16.1 g
Protein 50 g100.1%
Vitamin A 71.5% Vitamin C 129%
Calcium 65.1% Iron 43.5%
*Based on a 2000 Calorie diet